Hungarian Cabbage Pork Stew

Ingredients:

Method:

In a pot add 1/2 the Cabbage, Tomatoes, Potatoes, and 1/2 the Salt.
In a fry pan on medium high heat add Oil, allow to get hot. Add Pork, Sauté for 3 minutes, (until browned). Repeat until all sides are browned. Add Pork to the pot.
Sprinkle Caraway Seed, Paprika, and Cloves over Cabbage.
To the fry pan, add Onions and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Reduce heat to medium. Make a well in centre of pan, add Garlic, sauté for 30 seconds. Deglaze with Wine. Add Onions to pot.
Add Anise to the pot.
Add the rest of the Cabbage to pot. Then add rest of the Tomatoes, and Salt.
Add Chicken Stock to the, then add Water until all Cabbage is covered.
Set heat on pot to medium high. Cover pot until Broth is boiling, then remove cover and set heat to medium.
Simmer for 2 hours, allow liquids to reduce.
Roux:
- In a fry pan on medium heat add Butter. Allow to melt then add Flour. Sate for 4 min, while stirring continuously.
- Add Roux to Stew.
Serve with Sour Cream.